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11.
Kulikova M. V. Krylova A. Yu. Zhagfarov F. G. Krysanova K. O. 《Chemistry and Technology of Fuels and Oils》2022,58(2):327-332
Chemistry and Technology of Fuels and Oils - The review examines biomass of animal origin in terms of a potential renewable raw material for obtaining CO2-neutral fuel unaffecting the carbon... 相似文献
12.
Journal of Low Temperature Physics - The paper is devoted to the memory of Dmitry Diakonov. We discuss gravity emerging in the fermionic vacuum as suggested by Diakonov 10 years ago in his paper... 相似文献
13.
Wireless Networks - Mobile data offloading is a current-day networking paradigm to channelize certain fraction of the cellular data traffic over unlicensed spectrum of WiFi. In this paper, we... 相似文献
14.
Parkhomenko M. P. Kalenov D. S. Eremin I. S. Fedoseev N. A. Kolesnikova V. M. 《Journal of Communications Technology and Electronics》2022,67(9):1127-1133
Journal of Communications Technology and Electronics - A modified resonator method for determining the complex permittivity of materials based on the theory of small perturbations where a resonator... 相似文献
15.
Güzin Kaban Selen Sallan Kübra Çinar Topçu Bilge Sayın Börekçi Mükerrem Kaya 《International Journal of Food Science & Technology》2022,57(7):4392-4399
The study aims to evaluate the technological properties of autochthonous strains (Lactobacillus sakei S15, Lactobacillus plantarum S24, L. plantarum S91, Pediococcus pentosaceus S128b and Staphylococcus carnosus G109) in Turkish dry fermented sausage (sucuk). After 24 h of fermentaPtion, all lactic acid bacteria strains reduced the pH to below 5.0, while the pH in the control group was above 5.3. The number of lactic acid bacteria strains reached 108–109 cfu g−1 during fermentation. Staphylococcus carnosus G109 remained at the inoculation level of 106 cfu g−1 during ripening. Lactobacillus sakei S15 as mono-culture showed higher TBARS values compared to other strains. The control group had the lowest L* value and autochthonous strains caused no significant difference for a* value. According to principal component analysis results, most volatile compounds were positively correlated with the group containing only L. sakei S15. 相似文献
16.
Hamid Ezzatpanah Vicente M. Gómez-López Tatiana Koutchma Farnoush Lavafpour Frank Moerman Mohammad Mohammadi Dele Raheem 《Comprehensive Reviews in Food Science and Food Safety》2022,21(2):904-941
Food- and waterborne viruses, such as human norovirus, hepatitis A virus, hepatitis E virus, rotaviruses, astroviruses, adenoviruses, and enteroviruses, are major contributors to all foodborne illnesses. Their small size, structure, and ability to clump and attach to inanimate surfaces make viruses challenging to reduce or eliminate, especially in the presence of inorganic or organic soils. Besides traditional wet and dry methods of disinfection using chemicals and heat, emerging physical nonthermal decontamination techniques (irradiation, ultraviolet, pulsed light, high hydrostatic pressure, cold atmospheric plasma, and pulsed electric field), novel virucidal surfaces, and bioactive compounds are examined for their potential to inactivate viruses on the surfaces of foods or food contact surfaces (tools, equipment, hands, etc.). Every disinfection technique is discussed based on its efficiency against viruses, specific advantages and disadvantages, and limitations. Structure, genomic organization, and molecular biology of different virus strains are reviewed, as they are key in determining these techniques effectiveness in controlling all or specific foodborne viruses. Selecting suitable viral decontamination techniques requires that their antiviral mechanism of action and ability to reduce virus infectivity must be taken into consideration. Furthermore, details about critical treatments parameters essential to control foodborne viruses in a food production environment are discussed, as they are also determinative in defining best disinfection and hygiene practices preventing viral infection after consuming a food product. 相似文献
17.
Christopher J. Marvel Qirong Yang Scott D. Walck Kelvin Y. Xie Kristopher D. Behler Jerry C. LaSalvia Masashi Watanabe Richard A. Haber Martin P. Harmer 《Journal of the American Ceramic Society》2022,105(5):2990-3007
Compositional analysis of boron carbide on nanometer length scales to examine or interpret atomic mechanisms, for example, solid-state amorphization or grain-boundary segregation, is challenging. This work reviews advancements in high-resolution microanalysis to characterize multiple generations of boron carbide. First, ζ-factor microanalysis will be introduced as a powerful (scanning) transmission electron microscopy ((S)TEM) analytical framework to accurately characterize boron carbide. Three case studies involving the application of ζ-factor microanalysis will then be presented: (1) accurate stoichiometry determination of B-doped boron carbide using ζ-factor microanalysis and electron energy loss spectroscopy, (2) normalized quantification of silicon grain-boundary segregation in Si-doped boron carbide, and (3) calibration of a scanning electron microscope X-ray energy-dispersive spectroscopy (XEDS) system to measure compositional homogeneity differences of B/Si-doped arc-melted boron carbides in the as-melted and annealed conditions. Overall, the improvement and application of advanced analytical tools have helped better understand processing–microstructure–property relationships and successfully manufacture high-performance ceramics. 相似文献
18.
Rukomoynikov A. A. Yuminov I. P. Khamitov A. I. Garifullin I. Sh. Agliullin Ya. F. 《Russian Engineering Research》2022,42(9):916-919
Russian Engineering Research - Systems are considered for the dehydration of petroleum so as to separate water–petroleum emulsions. In particular, the low-temperature microwave (UHF)... 相似文献
19.
Volkov K. N. Emelyanov V. N. Karpenko A. G. 《Journal of Engineering Physics and Thermophysics》2022,95(1):80-89
Journal of Engineering Physics and Thermophysics - A simulation of the vibroacoustic processes proceeding in a long pipe with an obstacle in the form of a circular cylinder, in which a fluid flows,... 相似文献
20.